GETTING MY ROB SPRUNG PENTICTON TO WORK

Sooner or later the abundant Eggnog Cream had a home of sorts, and we cracked open up Quails’ Gate Tawny to finish the food. Obtained in the Vineyard in 2012, the fortified Gamay (a combination of vintages) had already been aged quite a few several years in oak before bottling. With only 40g/L of residual sugar the Tawny created for any mellow su